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Week 2 Summer Farm Box 2024, Stir Fry Recipe and Video Tutorial

Updated: Jun 27

What's in this week's Share?

Spring brings us a plethora of beautiful greens: Deer Tongue, Speckled or Romaine Lettuces, Rainbow Chard, Salad Mix, Kale and more!


We've also got our delicious Hakurei Salad Turnips this week.  They're a sweeter, more mild version of a turnip or radish.  Eat them raw like you would a radish!  You can also cook with them. Don't toss those greens, they're great sauteed in a stir fry! Our favorite way to eat them is sliced on salads or just like an apple in the field when we're harvesting!  A fellow farmer turned us on to eating them with peanut butter, it's surprisingly good!


Another seasonal favorite of Farmer Kelly's is Garlic Scapes!  These are a spring delicacy.  The Scape is the flower head from garlic that sprouts from the bulb and is cut off to prevent flowering and encourage the garlic bulb to grow larger.  This week, the scapes come from our Elephant garlic and are nice straight stems that make for easy kitchen prep.  To prepare: Use them like a green bean (or asparagus), chop and saute in some butter.  Add them to any dish, like you would with garlic or cook like asparagus on the grill.  We've been eating garlic scapes in every meal!  With our scrambled eggs in the morning, with taco fixins for lunch and grilled with our dinner!  Now we just need to come up with a garlic scape dessert 😂


The herb of the week is Bronze Fennel- a sweet and leafy herb related to the bulbing fennel you're used to seeing.  This herb makes a WONDERFUL salad dressing (recipe included in the veggie storage guide - GET a FREE Download when you sign up for the newsletter. See bottom of page!).  We also tried an absolutely delicious Italian Calabria Pasta Dish from Artigiano's pop up last week that featured bronze fennel with white beans and pasta.  Here's a similar recipe we found- Click for recipe


The Personal Share will receive:

-Head Lettuce

-Snap or Snow Peas

-Bronze Fennel (See recipe in veggie storage guide for salad dressing!)

-Hakurei Turnips



Veggie Lover Share will receive all of the above plus:

-Mustard Greens (a Southern Favorite with tons of health benefits!) Click here for a Southern style recipe or click here for an Asian inspired recipe

-Salad Mix


-Rainbow Chard

-A second head of Lettuce


Family Share will receive all of the above plus:



-Baby Broccoli or more Peas!

Farm Recipe of the Week: 

See Video Below for tutorial

Stir Fried Garlic Scapes with Peas and Greens


  • 2-3 Garlic Scapes

  • A Big 'ol handful of Chard, Kale, Mustard Greens, Radish or Turnip Greens, or any other hearty green (rough chopped / torn into quarters)

  • 1 Tbsp Butter or Coconut Oil

  • Salt & Pepper to taste

  • 1 pint of snap/snow peas

  • Scallions chopped for garnish


  • Wash & trim stem end off of snow/snap peas

  • Slice garlic scapes into quarter or half inch pieces

  • Heat a medium sized sauté pan with butter

  • Add your scapes and cook over medium low heat for approx. 4 minutes

  • Add Mustard Raab (use the stems and leaves!) and add peas and sauté for a few more minutes until the peas are bright green and still crunchy.

  • Toss in your greens (spinach, kale, tatsoi, mustards, etc) and close the lid to wilt for about 1 minute or to your preference.

  • Add salt and pepper to taste.  Viola a quick and easy meal!

TIPS and Notes:

  • Add in protein of your choice (try pre-cooked shrimp, chicken, or tofu!)

  • You can also serve on top of a bed of fresh uncooked spinach/mizuna if you prefer.

  • Serve with some rice noodles or cooked rice for a larger meal.

  • Use the stir fry sauce recipe from the veggie storage guide for additional flavor OR add some of our farm made Black Magic Stir Fry Sauce which can be purchased online or at pick up 😉.

We hope you enjoy and please email if you have any questions or comments. Don't forget to subscribe to our newsletter to receive farm updates, recipes and more!

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